Aloo Pethe ka Saag


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Potatoes and pumpkin (petha) are favourite vegetables of the rajasthanis and feature in different guises in their meals. Potato and pumpkin cooked with whole spices and curds can be relished with plain or stuffed puris. The addition of fennel gives this vegetable its characteristic rajasthani flavour.

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Makes 4 servings
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  1. Heat the ghee in a kadhai and fry the bay leaves, cinnamon, cloves, cardamoms, nigella seeds, mustard seeds and fenugreek seeds until the seeds begin to crackle.
  2. Add the curds, asafoetida, chilli, coriander-cumin seed and turmeric powders and fry for 2 to 3 minutes.
  3. Add the tomato and fry for 1 minute.
  4. Add the potatoes, pumpkin and ½ cup of water, cover and cook on a medium heat for 10 to 12 minutes or until the vegetables are tender.
  5. Add the amchur powder, sugar and salt.
  6. Serve hot.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
1 review received for Aloo Pethe ka Saag

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 Reviewed By
Vinita_RajMarch 21, 2013

Red pumpkin and potatoes cooked in a curd based mildly spiced blend. Tasty.

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Reviewed March 21, 2013by Vinita_Raj

Red pumpkin and potatoes cooked in a curd based mildly spiced blend. Tasty.

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